Yes, I Can Appreciate The Irony

Now I know that I’m the same person who just yesterday posted five different ways to clog your arteries during the early morning hours.

But put me in the kitchen past 11 AM? And I am in a major cooking slump. Maaaaajor.

Unprecedented, in fact. At least for me.

Because aside from all the food that I cooked last weekend for our company, I’ve cooked, oh, twice in the last two weeks for our family. At least I think I have. But it might just be once. I’m not kidding.

And so, for supper, we’ve been eating fine fare like oatmeal, grilled cheese, cereal and peanut butter. If it were just D. and me, I wouldn’t worry about it, really – but I’m a little afraid that Alex is going to start to think that Pringles are one of the four major food groups, and I have GOT to do better. Got to.

The problem isn’t that I don’t want to cook. The problem is that I am SO STINKIN’ SICK of all my usual recipes. I just can’t fix another chicken casserole with a Mexican flava, another Italian-esque ground beef delight, another noodle and cream-of-something combo. And I need some new recipes to light my culinary fires, as it were.

So will you help me, internets? If you have a favorite recipe that doesn’t fall under the categories listed above – and especially if you have a great crockpot recipe (anything I can make ahead of time IS MY FRIEND) – would you leave said recipe in the comments? Please? For me and for all the other internets, too?

I’ve gone to all my usual sources for inspiration…but the recipes either look like a variation of everything else I have, or they’re far too complicated to make when I have a four year old begging me to go to the park or play bowling on the Wii or sit in the floor and stare at him while he bounces up and down on a plastic bin that contains all of his size 18-24 month clothes.

Not that all of those activities aren’t absolutely thrilling, of course.

So on behalf of my family, I thank you in advance. I especially thank you on behalf of D., who just ate Fruity Cheerios for the third night in a row. Fruity Cheerios sent to me for bloggy review, by the way.

Because apparently I can’t even muster up the will to, you know, buy food anymore, much less cook it.

Help me.

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Comments

  1. I post our Sunday Supper recipes on my 2nd blog.

    http://sundaysupperblog.blogspot.com

    So far there’s a great talapia recipe and the best roasted chicken you will ever impress your tastebuds with. I will be posting our family favorites every Sunday and now that I’m doing WW I will be posting the point values as well. :)

    Hope this helps.

  2. Ok for some reason my comment didn’t go through. I’ll try again.

    I post all of my family’s favorite recipes on my 2nd blog:

    http://sundaysupperblog.blogspot.com

    So far on there I have a great talapia recipe and the best roasted chicken you will ever impress your taste-buds with. Hope this helps!

    Michelle

  3. What? This from the woman who writes such inspirational grocery lists as this:

    Gain
    Food

    (I think it was Gain…was it Gain?)

  4. I’d have to get up and look the through a cook book to help but I’m too tired. Instead I’ll give you the title. It’s a weight watchers make it in minutes book. It’s full of great quick recipes.

  5. Woohoo I’m first. May I suggest Gouda Stuffed Chicken with Apples? Yum!!!
    http://motomom.blogspot.com/2007/01/gouda-stuffed-chicken-with-apples.html

  6. Ok, not first. It DID say 0 comments.

  7. My laziest, oops, easiest crockpot recipe (I got it from Amy at momadvice.com):

    4 pork chops
    1 can chicken broth
    1 packet onion soup mix

    Mix broth with onion soup. Add pork chops. Put in the crock pot 6-8 hours. Good stuff!

  8. I can’t help–My 2 favorite recipes probably won’t work in your area code–Seein’ as how one is a call to Pizza Hut and the other is a call to Off the Grill!

    If someone who actually, you know, cooks gives you a good recipe, please share!

  9. I’ve been doing the Monday Meal Plans – and have them on my blog. I have been super diligent in having most of my meals link directly to their recipe – so browse away – most of them are from Cooking Light and Southern Living – and I have a 5 year old, a 4 year old and a 2 month old and I’ve still been able to cook these yummy recipes! They’re good – trust me – let me know which ones look appealing to you and I’ll tell ya what our score of them is (they’re all good, just some rate more highly than others!) GOOD LUCK GIRLFRIEND!!!!!!

  10. I have to tell you that grilled cheese and tomato soup are my favorite…and I thought that was cooking!

    But we do enjoy the whole chicken cooked on a can of juice and lathered in apricot preserves…if you add instant rice to the bottom of the pan for the last 15 minutes (with the appropriate amount of water, of course) it is delicious!

  11. My absolute FAVORITE crockpot roast:

    1 chuck roast
    1 can cream of mushroom soup
    1 envelope of onion soup mix
    new potatoes cubed
    baby carrots

    Spray the crock pot with PAM (or use one of those handy-dandy crock pot liners that make clean up SOOOO easy!)
    put the roast in
    pour the mushroom soup over the roast
    sprinkle the onion soup mix over the roast
    add new potatoes and baby carrots.

    Cook on low for 6-8 hours (If roast is frozen, just cook on high for 1 hour and then turn to low for remainder of cooking time.) It makes its own gravy that is absolutely TDF!

    Veggies, potatoes and meat all in one shot! YUM!

  12. A family favorite. The red pepper makes it quite spicy though, so you may want to tone it down for your son. My children think it’s a blast to have pasta with peanut butter on it. :)

    *******

    THAI CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE

    2 whole chicken breasts, skinned, boned & cut into bite-size pieces
    1/2 c. peanut butter
    1/2 c. water
    2 tbsp. soy sauce
    1 tbsp. brown sugar
    2 tbsp. peanut or vegetable oil
    2 or 3 cloves garlic, minced
    1/2 tsp. crushed red pepper
    3 to 4 c. sliced broccoli or spinach

    In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.

  13. Well, to start with, check out my post today! Salmon is so good for you. I started my kids eating it at a young age and now when all their friends come over, they want to eat my salmon!
    Let me know if it works for you!
    Sandy

  14. Another family favorite, with no changes required for little ones. :)

    ************

    Pasta Primavera

    3 carrots, peeled and cut into thin strips
    2 medium zucchini or 1 large zucchini, cut into thin strips
    2 yellow squash, cut into thin strips
    1 onion, thinly sliced
    1 yellow bell pepper, cut into thin strips
    1 red bell pepper, cut into thin strips
    1/4 cup olive oil
    Kosher salt and freshly ground black pepper
    1 tablespoon dried Italian herbs
    1 pound farfalle (bowtie pasta)
    15 cherry tomatoes, halved
    1/2 cup grated Parmesan

    Preheat the oven to 450 degrees F.
    On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

    Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

    Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

  15. Jennifer says:

    I’ll give you the link
    http://allrecipes.com/Recipe/Sweet-Kielbasa/Detail.aspx

    I use regular polish sausage and light syrup pineapple. I’ve used pineapple rings, pineapple pieces, and even tidbits. I’ve cooked it in the oven, in the microwave, and in the crockpot. The crockpot and microwave tend to thin the sauce A LOT but it’s still good! I like to stir it pretty often or the pineapple on top tends to dry out (except when in the crock pot). You can even cook it the day before then reheat. We like to serve over instant white rice.

    I halve the recipe for my husband and I, saving half the cranberry sauce and pineapple to make the recipe again the next week.

  16. beverly says:

    Here is a favorite of my family. The kids actually ask for this casserole. This dish was the first meal my husband made for me when we were dating. Hope your family likes it as much as we do.

    Tator Tot Casserole

    1 1/2 lb. ground beef
    1 can cream of mushroom soup
    1 can french-style cut green beans, drained
    1 small can of french-fried onions
    frozen tator tots

    Brown ground beef and season with spices of your choice (salt, pepper, onion, garlic). Drain. Add soup, green beans, and french-fried onions and stir well. Pour into a 13×9 casserole dish sprayed with cooking spray. Line the top of the meat mixture with the tator tots. Bake according to the instructions on the tator tot bag.

    It’s really simple and delicious!!

  17. http://augalinfp.blogspot.com/2007/05/hobo-dinners.html

    http://augalinfp.blogspot.com/2007/05/crockpot-bbq-ribs.html

    I’m sure I’ve got some other things you could use, but it’s late and I need to mop my kitchen.

    You should know that I have an honorary degree from Cordon BLUE.

    um, yeah.

  18. my favorite (although not a crockpot recipe):

    take some boneless chicken breasts, slice them open, and stuff them with bread stuffing (I use prepared stove top), carmalized onions (optional), and a slice of cheese (provolone or pepperjack). CLose up with a toothpick or two, bake and serve with rice and veggies!

    Scrumdidlyumpicious :)

  19. Miriam says:

    I have several saved on my hardrive. So, I’ll just email them to you. You can save what you want to and delete the rest. I know what you mean about losing motivation. I’m like you, for others I love to cook, but sadly for my own family it is just out of necessity.

  20. sorry, another one–my family loves to buy pre-shaped pizza dough (usually at the deli) and then make grilled pizzas. cut up the dough so each person can make their own mini-pizza–you can do white pizzas or traditional with toppings. brush the bottoms of the pizzas with some olive oil (to prevent burning and stickage), then put them on the grill–it’s a great twist on a classic :)

  21. Taco Chili is always a hit – it is available here: http://mrspear.blogspot.com/2007/03/freeze-it-friday.html

    the recipe, not the meal… :-)

    Mexican stuffed shells are good too – http://mrspear.blogspot.com/2007/04/mexican-stuffed-shells.html

    Both are worth making for multiple meals at once so that you can fake cooking a couple nights!

    Hope this helps!

    I recently tried one of those assemble and take home with you meal places – Cena to G0 – and I was really thrilled. Just a thought if you were just needing to snap out of a funk.

  22. A new favorite of my kids and hubby is to take four chicken breast, cut them in wide strips, dredge in low-fat ranch dressing, and coat with a mixture of breadcrumbs and parmesan cheese. Then bake at 350 for about 20-30 min. I serve baked sweet potato wedges with this- just coat with a little olive oil and then I sprinkle them with tony’s seasoning for a little spicy kick. Easy- kid friendly!! Hope you like it.

  23. This is because bacon is at the top of my pyramid of health (and because I have so many chickens laying so many stinkin’ eggs I am your go-to-gal for cholesterol rich foods)….
    MOMA LINDA’S YES, WE CAN SERVE SPAGHETTI FOR BREAKFAST

    Heat a tablespoon of olive oil (cause that is going to make all the trans fats that follow so much healthier…) over medium heat, add and cook 1/2 pound bacon, diced (preferably from the pasture raised pig raised on the farm next door but if that is NOT an option, some thick sliced bacon from the SuperWalmart).
    Drain bacon, reserving 3-4 TBS
    In a stockpot bring 6-8 quarts of water an a few pinches of salt to a rolling boil, add a pound of spaghetti and cook til tender.

    Combine 1/4 cup of spaghetti cooking water and blend with 5 eggs and 1/2 c. grated Parmesean. Drain pasta and add quickly (while still hot) to the skillet with bacon. Add egg mixture and toss over medium heat until eggs are firm. Serve with additional Parmesean.

  24. One of my favorite easies is Pot Pie, either boil some boneless skinless chicken breasts OR use canned chicken breast (not as good). Mix up 2 cans of cream of chicken, 2 cans of mixed veggies, and the cut up chicken, salt and pepper, dump into 2 deep dish pie crusts and cover with 2 regular pie crusts, cut a few slits cook til crusts are brownish and yum YUM good with rolls and a salad :) xoxo melzie

  25. Oh So Good Crockpot Turkey Chili

    Saute’ a chopped onion, a bell pepper and a few garlic cloves in some olive oil. Brown a pound of ground turkey and throw it all in a crock pot together with about a tablespoon of chili powder, some red pepper flakes, 1/2 Tbsp each of paprika and cumin, a teaspoon of oregano, salt and pepper, 1/3 of a bottle of beer, a packet of hot cocoa mix, a little worcestershire, a couple spoonfuls of adobo sauce (or add some hot sauce to taste) a can of tomatoes, small can of green chiles, small can tomato sauce and a can of whatever beans you like.

    I usually cook it on low for about four hours. So yummy…

  26. What? Pringles aren’t a food group?

  27. OK, this one is a huge favorite at our house — chicken & artichoke salad on garlic toast, from Southern Living.

    Mix:
    2-3 cups diced cooked chicken (you can use the frozen Tysons kind to make it even easier
    1 cup mayo
    1 can quartered artichoke hearts (drained, chopped up)
    2 t (or more to taste) celery salt
    1/2 t ground black pepper
    1/2 c. chopped pecans

    Spoon onto frozen garlic or cheese toast. Top with shredded Monterey Jack, and bake 8-10 min. @ 425. Yum!

  28. I’m really NOT supposed to be on here–I’m taking a bloggie break in light of everything going on right now. But I’m being bad. :) SO, here’s the quickest and easiest crock pot recipe there is:

    Stick some chicken breasts in the crock pot, pour about 1/3 to 1/2 bottle of French dressing over them, pour a can of whole cranberry sauce over them, mix it all up a little, and cook. Hi or low depends on when you think to put them in there. :) Serve over rice with a salad (and some veggies if you’d like) and you’ve got a full meal with about as little prep as you could ask for.

    See ya when my break is over…

  29. From a couple of friends!
    Ranch Chicken

    2 cups cooked chicken, diced
    *1/2 cup chopped celery
    *1 medium onion, chopped
    *1 cup corn
    1/2 cups mushrooms
    *1 cup black and/or kidney beans
    1/2 cups salsa (hot or mild)
    8 oz. tortilla chips
    1 1/2 cups Ranch party dip
    2 cup grated cheese (any kind)

    (from my friend Linda at Focus on the Family)

    Salsbury Steak
    1 1/2 lbs thawed ground beef
    1 sleeve saltines
    2 eggs
    salt and pepper to taste

    Mix together and brown each side on the stove
    Put each patty in a rectagular dish
    1 Jar Heinz Brown Gravy (by the gravys and other powdered meal packets
    1 can Mushrooms (if you like them)
    Mix together and pour over patties

    Cook in oven at 350 for 35 minutes. Viola! Very Good stuff! Esp. with mashed potatoes

    (this is from my friend Melisa, a caterer)
    Enjoy!

  30. Oops…forgot to add the “How to” for the Ranch Chicken!
    Set aside 1/2 of tortilla chips and 1/2 c. cheese. Mix together remaining ingredients(including the other 1/2 of chips, crumbled). Spread a layer of chips in bottom of greased 2 qt. casserole; cover chips with casserole mixture. Crumble remaining chips and mix with reserved cheese; spread on top of casserole. Bake at 375, covered, about 45 minutes, until hot and cheese is bubbly. Works well to make ahead, or a double batch, and refrigerate or freeze mixture until ready to bake, then add chips and cheese.

  31. I’m sorry…the saltines are crushed for the Salsbury steak…ha ha!

  32. Easy Chicken Quesadillas (or chickadillas as my kids say)

    2 c. shredded cooked chicken
    1/2 salsa
    1 packet taco seasoning
    colby jack cheese
    flour tortillas
    butter
    sour cream

    Mix the cooked chicken with the salsa and taco seasoning. Lightly butter tortillas on outside. Fill with chicken mixture top with cheese, fold and bake at 350 until nicely browned. Serve with sour cream and enjoy!

    You can add corn or mexican rice or black beans to the chicken mixture for variety or to stretch the filling. Also you can add whatever additional toppings you like, but my kids like it this way.

  33. I know someone else already mentioned it, but Menu Plan Mondays (hosted by Laura at I’m an Organizing Junkie) have literally changed our family’s eating lives.
    Every monday, even if you don’t want to participate, head over there for great recipes.
    Her blog is: http://orgjunkie.blogspot.com/

  34. EASY….

    buy one rotisserie chx.
    shredd it & place in a skillet.
    add half a jar of salsa (red or green)
    get to a warm/hot
    place in taco shells
    top with Sour Cream, mozzarella cheese, slice of avocado and squeeze a slice of lime on it.
    Serve w/ side of Black beans

    Voila’

    Yum factor 10 outta 10 :)

  35. I’m going through a major slump too and I am also a cooking junkie. It’s one of my favorite hobbies but I’m just not feeling it right now. My favorite recipe is on my blog.

    If you haven’t cooked with tomatillos, you must. As for quick meals, I’m a big fan of simple shepherd’s pie. My quick version is made with lightly seasoned hamburger on the bottom, a layer of corn or greenbeans, a layer of instant mashed potato pearls (made up) and then a sprinkling of cheese. Yummy and easy.

  36. Recipe?

    As if.

    Welcome To My World.

    :)

  37. OOOH- one more..

    place tortilla in skillet- spread pesto on one side tortilla. Add cooked chx. Mozzarealla and spinach. top with other totilla warm/brown for a few minutes. :)

    Voila’

    Yum factor 9 outta 10

  38. really….I, got MILLIONS… all right here on my computer- contact me if you want a copy!!!

  39. Couple goodies…
    BBQ Pork in crockpot

    Pork Butt
    ketchup
    brown sugar
    vinegar
    Cook pork in crockpot until it falls apart easily. Shred. I like mine sweet, so I do about 2 C ketchup, 1 C brown sugar, 2 T vinegar? Mix it all up, serve!

    Salsa Chicken over Penne Pasta

    1 Lg jar of your favorite salsa
    2 C shredded chicken
    Shredded cheddar

    Mix together salsa and chicken, let simmer as long as you like. Place on top of penne noodles (or rice). Top with shredded cheese.

    Green Salad with Chicken and Oriental Dressing

    Salad:
    5 chicken breasts, cut into bite-sized pieces
    1 ½ oz sesame seeds, browned
    4 oz livered almonds, browned
    1 head iceberg lettuce, torn
    1-2 bunches of green onions, sliced
    1 bunch cilantro, stemmed and chopped

    Dressing:
    3 oz red wine vinegar
    2 ½ T sesame oil
    ¼ C + 1 T sugar
    2 ½ tsp salt
    ½ tsp pepper
    5 oz canola oil
    Combine in jar and shake well

    Place boneless, skinless chicken pieces in saucepan with 1 can of chicken broth (I add a little rosemary to the broth). Bring to a boil timed 3-5 minutes. Cover pan and turn off heat. Allow to cool down, then refrigerate if not used right away. Cooking chicken this way keeps it more moist.

    Brown sesame seeds and almonds separately in non stick skillet on stove, stirring constantly. Watch carefully; nothing happens for a few minutes and then they brown suddenly. (Medium heat)

    Combine all salad ingredients in a large bowl. Pour just enough dressing over the salad to lightly coat and toss salad immediately before serving.

  40. I have a great crockpot Tomato & Vegetable Soup. It’s all ‘dump and run’ stuff, and is ready anywhere between 8 and 12 hours depending on whether I’ve forgotten its there or not :P

    **************************************

    Tomato & Vegetable Soup
    Serves 10

    Ingredients

    1 onion, finely diced
    2 cups celery, finely diced
    2 cups carrot, finely diced
    1 tsp minced garlic
    2 ltrs (about 8½ cups) reduced-salt
    vegetable stock
    2 x 400g (14oz ea) cans lentils, rinsed
    and drained
    2 x 400g cans (14oz ea) tomatoes, crushed
    ½ cup tomato paste
    1 tbsp curry powder
    2 tsp dried basil

    Method

    1. Place all ingredients in a 5 ltr
    crockpot and stir to combine.

    2. Set the crockpot to ‘auto’ and cook
    for 8-12 hours, stirring once or
    twice.

    3. Serve with crusty bread.

    Freezing Directions:

    1. Remove crock and set aside to cool.
    2. When some of the heat is gone, place
    the crock in the fridge overnight to
    cool completely.
    3. Once cold, ladle the soup into
    ziplock bags, and freeze flat.

    Reheating Directions:

    1. Microwave in the bag just long enough
    to thaw the ‘soup ice’, then transfer
    to a microwave-safe bowl to finish
    heating.

    ***************************************

    Hope that helps!

    Cheers,
    Lizzie

  41. We all love this easy Crock-pot recipe!

    Cheesy Chicken & Rice

    Place 4-6 boneless, skinless chicken breasts in the Crock-Pot which has been lightly sprayed to help with clean-up.
    Mix 1 can of cream of chicken soup, 8 oz. of softened cream cheese and 1 packet of Good Seasons Italian salad dressing mix.
    Pour mixture over chicken and cook on high for 5-6 hours.
    Serve over white rice.

    This is yummy and one of our favorites! Enjoy!

  42. Oh and I guess chances are if you live in Alabama you’ve made Poppyseed Chicken, but if not, it’s wonderful!

    Poppyseed Chicken

    Boil and shred 4-6 chicken breasts.
    Mix chicken with 2 cans of cream of chicken soup and 8 oz. of sour cream.
    Pour into 9×13 baking dish.
    Top with a sleeve of crushed Ritz crackers.
    Put a few pats of butter on top of crackers and sprinkle the casserole with poppyseed.
    Bake at 350 degrees for 45 minutes or until bubbly around the edges.

  43. Jennifer says:

    Easy, breezy delicious chicken:
    2-4 chicken breasts
    1/2 bottle of Catalina dressing
    1 packet onion soup mix

    Mix dressing and soup mix and pour over chicken. Bake at 350 for approx 25-30 minutes. Tender chicken with yummy sauce.

    Serve with a white rice and creamed corn log from frozen section. Oh, and don’t forget some Sister Schubert rolls.
    Save the Cheerios for dessert!

  44. I got this recipe from the “Makeover America Cookbook”. It is really good, and done in the crock pot.

    Pineapple Chicken

    6-8 large, fresh skinless, boneless chicken breasts cut into chunks (about 2 lbs.)

    4 large red bell peppers, cut into 1/2 inch squares

    2 large, sweet Maui onions, cut into 1/2 inch squares (I use Noonday since that is what we have in East Texas)

    1 16oz can of pineapple chunks in the juice (unsweetened)

    Directions: 1. Place all the ingredients in the crock pot.
    2. Smile at how easy it is-you’re almost done. :-)
    3. Cook on high for approximately 6 hours, or 8-9 on LOW.

    I serve this over Minute Rice. :-) If you’re so inclined a side salad. :-)

    In Him,
    Wendy

  45. All four of mine are fans of Beef Stroganoff. It’s pretty messy right now, but they love it! Who am I kidding? Every meal is messy at my house right now.

    Here’s an easy crock pot version.

    Crock Pot Beef Stroganoff

    1 pound cubed beef stew meat
    1 can condensed golden mushroom soup
    1/2 cup chopped onion
    1 tablespoon Worcestershire sauce
    1/4 cup water
    4 ounces cream cheese

    Put all ingredients except cream cheese into crock pot. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve over egg noodles or rice.

  46. These two recipes take less than 5 minutes prep and they are DELISH! My family loves both.

    CROCKPOT CHICKEN AND NOODLES
    ******************
    2 lb boneless skinless chicken breast.
    2 cans cream of (mushroom, chicken, whatever you have on hand).
    1 onion, chopped.
    8oz bag of noodles (I prefer Kluskis).

    Throw raw chicken and onions in crock along with 1 can of soup. Cook on low approximately 4½-5 hours.

    During last hour, add second can of soup.
    When done, shred chicken with two forks (it will shred very easily) then stir in the noodles. Presto! Homemade chicken and noodles with tons of flavor.

    ROAST BEEF SANDWICHES in the CROCK
    ******************
    -3-4 lb beef roast.
    -1 package onion soup mix.
    -2 tablespoons yellow mustard.

    Place roast in crock. Spread mustard over roast. Cover with onion soup mix.
    Cook on low for approximately 6 hours.
    Don’t add liquid. Roast will produce enough of its own. Shred with two forks when done (right in the juices) and serve on steak or hoagie buns.

    WOW, I’m really into shredding with two forks.
    Blessings,
    ~toni~

  47. shelley says:

    Ok, I’m lazy and haven’t read all the previous comments…so there might be something to this effect already posted. But anyway, this is my new most favoritist thing so I’m going to share.

    Costco sells pork tenderloin in sets of 3 and each have a different delicious marinade. I throw one of them in the crockpot with a cup of water on low for a while (oh 6ish hours) and then voila…super yummy pork ready to shred pork ready for tacos, sandwiches or whatever. We’ve been shredding it and putting it on top of brown rice with cheese and other yummies. Seriously, it doesn’t get much easier than than AND I believe it was less than $15 for the 3 pork loin things.

    Costco also has chicken with the different marinades that we are going to check out next time we go. I imagine it would be equally delish!

  48. Oh hon, you have got to check this site out. It will simply change your thinking about dinner.
    http://www.savingdinner.com/

    Hugs,
    Melinda

  49. Now, BooMama — we expect you to try each and every one of these recipes and give us feedback (no pun intended…)

    Blessings,
    karla

  50. You can try this one for dinner or for breakfast. And you can also make in one 9X13 pan and feed 8-12 people at once.

    Tater Tot Casserole

    Ingredients:
    1 pound ground pork breakfast sausage
    1/3 c. rough diced onion
    1/3 c. rough chopped mushroom (optional)
    1/3 c. rough diced green or red pepper (optional)
    4 cups shredded Cheddar cheese
    2 cups milk
    4-5 eggs
    2 pounds tater tots

    Directions:
    Preheat oven to 350 degrees F (175 degrees C).
    Place sausage & onions in a large, deep skillet. Begin to break up the sausage. Add mushrooms & peppers. Cook over medium-high heat until sausage is evenly brown. Drain, and spread evenly in the bottom of a two 8X8″ pans. Spread 1 c. cheese over sausage in each pan.
    In large bowl, beat together milk and eggs. Pour over cheese in each pan trying your best to split it evenly. Top with tater tots. (At this point you can cover one and put it in the freezer for another time. Pour 1 cup cheese in a baggie and put it in the freezer along with the casserole so it’s all ready to go when you need it)

    Bake in preheated oven for 35 to 45 minutes. Sprinkle one cup of cheese on top. Put back in oven until cheese melts. Cool for 5 to 10 minutes before serving.

  51. Do you grill? Lately I’ve been taking a whole roasting chicken (which you can usually get really cheap, like 79 cents a pound) and sticking it on the grill for about 1 1/2 hours. We have a gas grill and I use the medium settings but I think the beauty of this is the timing and heat levels are pretty flexible. I usually rub olice oil on it so it doesn’t stick and you could get fancy and put some kind of seasoning but I don’t. My husband loves chicken this way and loves the fact that I’m not heating up the house when it’s hot. It’s a great meal with something like a green salad or fruit (or perhaps Fruity Cheerios.)

    Also usually gives leftovers that you can turn into something…I like to use them in some kind of enchilada/burrito/fajita kind of thing. Chicken salad would also be good.

  52. Great Recipe Sites!!

    Sarah Cool Recipes (yep, my own!)

    Just Recipes

  53. And some more…

    Family Food

    and…. the best… CUPCAKES!

    Cupcake Bake Shop

  54. If you go to my blog, click on the Delicious Dish category, then scroll down to the post entitled ‘Cowboy Stew,’ you’ll have yourself a winner. I’ll try and post a slow-cookin’ recipe in the near future, because we do those a lot.

    My pal Adriana has a very inspiring blog filled with fantastic recipes:

    http://whatimadefordinner.blogspot.com

  55. Hey girl! I also do the Cheesy Chicken and Rice in the crockpot and on the stove top. I cut the chicken into bite-sized chunks (especially for stovetop).

    Besides, in addition to the soup, Italian Dressing Mix and cream cheese, I add:
    1/2 to 1 c. white wine
    1 large jar mushrooms
    1/2 to 1 stick butter (b/c we’re in the South and who can cook w/o it)(the quantity is determined by how clogged I want my family’s arteries to be on a given day)

    Another crock-pot recipe we love is:

    Rotisserie Chicken
    1 Chicken
    5-6 balls of aluminum foil
    1 onion (sliced)
    Poultry Seasoning (to taste)

    Place the chicken on top of foil with onion and seasoning on top of chicken.
    Cook on low 8-10 hours or on high 4-6 hours. We love it with any variety of veggies.

  56. Russian Chicken

    Place sliced onion in bottom of slow cooker.

    Place chicken breats on top of the onion slices. I usually use skinless chicken–don’t want the extra fat. You can use other cuts of chicken, we just prefer the breasts.

    Top with Russian Salad Dressing.

    Cover and cook until done. You’ll have to check the tenderness of the chicken.

    Serve with rice and salad.

    How easy is that?!

  57. For a while I was posting some of my “tried and true” recipes to my blog. Here is the link. There are some real good dinner ideas in here, and most are easy peasy. :-)

    http://musingsofahousewife.typepad.com/musings_of_a_housewife/tried_and_true_tuesday/index.html

  58. dayspringdawning says:

    My favorite website is menusformoms.com.

    They email a weekly dinner menu and grocery list for free! They are simple, delicious recipes that my whole family likes.

    It’s defintely worth checking out! :)

  59. I’m seven months pregnant, and working full time. As I scrolled through these recipes, a lot of them just made me depressed. You know what’s working for me right now?

    1. Frozen cheese pizza – stay with me. You can put any sort of meat/vegetable combination on it and bake it quickly. It’s quick, sort of home made and WAY cheaper than Dominoes/Pizza Hut/PapaJohn’s et al. Also a good way to use leftovers. you’d be surprised how good crumbled up meatloaf with a little cheese is on a pizza (top with fresh tomato when it come out of the oven, and it doesn’t taste like leftovers)

    2. Frozen Chicken Cordon Bleu or Kiev breast. Again, they’re frozen, but pop them in the oven, cut up some raw vegetables (and I usually serve some stove top stuffing, but instant mash potatoes works too) and then wait for them to come out of the oven. Again, it’s frozen and packaged, but it’s still cheaper than take-out and it’s balanced.

    Does that help? Will you bring me cereal when my baby’s born to thank me? :-)

  60. Thanks, everyone! Boomama, I’m so glad you asked for recipes…I was tired of chicken, but now I’m excited to try some new recipes.

  61. Jennifer says:

    BooMama, I felt exactly like you a few months ago! Two ideas that have helped me tremendously.

    1) An idea I read to pick one cookbook a week from your shelf and get all your supper ideas out of that for the week. Just pick 5 or 7, go get all the ingredients and have on hand the rest of the week. It really worked for me and gave us a lot more variety in our meals. i’m always a last-minute cook, so having the idea planned out ahead and ingredients on hand is sooo nice.

    2) I subcribed to Taste of Home’s “Simple and Delicious” magazine and it’s been a real lifesaver! You can also check them out online at http://www.bestsimplerecipes.com (I’m sure they’re not going to mind this website being shared!). I’ve gotten 3 issues so far (one every 2 months) and have yet to not find at least 10 or 20 recipes my family loves EACH issue (this is big for us!). The meals are quick, which is my number one requirement for food these days…

    Hope this helps! I’ve gotten great ideas from reading the other posts, thanks ladies. :)

  62. dallimomma says:

    This is my hands-down crock-pot favorite right now. It especially appeals to the men in my family – go figure!

    Italian Shredded Beef Sandwiches

    3-4 lb. boneless chuck roast, trimmed of most fat
    1 bottle Zesty Italian salad dressing
    1/4 C packed brown sugar

    Place roast in crock pot.
    Sprinkle sugar on top.
    Pour dressing on top of that.
    Go to work. Or the park. Or take a very long nap.
    Seriously, after 8-9 hours on low, remove roast from crock-pot and shred it. Put it back in the crock-pot, add
    1 heaping Tablespoon of Italian Seasoning mix, stir and serve on crusty buns (it’s too juicy for soft buns).
    Some of us like to add a slice of provolone or pepper jack cheese too.
    Delicious.
    And the leftovers go great thickened up a little and served over noodles or rice.

    Enjoy.

  63. I totally understand this! But my problem is not only am I tired of the usual, but I also don’t like to cook. Blah.

    I’ve posted several recipes on my 2nd blog:
    http://onward-n-upward.blogspot.com/search/label/recipes

    Here’s my favorite crock pot recipe:
    Mexican Cornbread

  64. HeatherB says:

    This is one of my all time favs. I’ll even eat it as leftovers – and I really don’t like leftovers :)

    Hamburger Casserole

    2 lbs hamburger browned
    mix with:
    1 can cream style corn
    2 cups cubed potatoes
    1 small can of milnot
    2 tablespoon of butter

    cook in 2 quart casserole dish at 375 degrees for 1 hr 15 minutes

  65. I am not reading all 63 before me, so excuse me if someone else gives you this.

    Easiest Chicken EVER

    1 whole chicken cut up..I take the skin off, but you don’t have to

    throw it in the slow cooker with 1 cup oil and vinegar style Italian dressing.

    let it cook for 6 hours

    YUM..so simple, yet I needed someone to give it to me. Throw in potatoes if you want and it makes dinner even easier.

    YUM again

  66. Sorry I can’t be of help. The best thing I make for dinner is reservations! =) You would think, though, from the bookshelf in my kitchen, that I actually cook. I have a ton of cookbooks and many recipes printed from kraftfoods.com, allrecipes.com, etc. I’m an overachiever that way!

    ~Jada

  67. I usually start out strong, and then lose momentum at the end of the week. And I go from http://www.recipezaar.com/36067 (Crockpot Cream Cheese Chicken) to frozen waffles and poptarts! But there are a couple of things that are SUPER easy!
    So may I suggest : http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&wf=9&recipe_id=60836 (Slow Cooker Saucy Meatballs)
    and then another FAVORITE around here are Pizza Pancakes:http://recipes.bestsimplerecipes.com/eRMS/recp.aspx?recid=21050&r_d=y

    ENJOY!!

  68. Another thought: Look for the cookbook Desperation Dinners.” (You can buy it at Amazon, of course. Or I bet you could check it out from your local library for a test drive.)

    It has great, FAST recipes. I’m consistently amazed that I can make great-tasting, easy dinners in under 20 minutes with their ideas.

    You can also get recipes from the

  69. Whoops! The HTML was escaped on my comment.

    Here’s the link to the “Desperation Dinners” cookbook on Amazon.
    http://www.amazon.com/Desperation-Dinners-Beverly-Mills/dp/076110481X

    And here’s the link to the authors’ website.
    http://www.desperationdinners.com/

  70. Place chicken in crock pot. Whatever chicken; breasts, thighs, with bones, without, whatever.

    Dump cooking sauce over chicken. Cook on high 4 hours or on low 8 hours. (If you have Trader Joe’s – which I do not – their simmer sauces are da bomb!)

    Serve with rice and a steamed veggie and/or salad.

    Another easy crock pot chicken:
    salt and pepper outside and cavity of a whole chicken. Poke a bunch of holes in a whole lemon. Stuff the lemon and some fresh rosemary (if you have some) into the cavity. High 4 hours, low 8 hours. Rice, veggies, whatever on the side.

    I be da Crock Pot Queen.

  71. I have raised 2 boys into men. Both are still in love with the Lord and have chosen lovely Christian women to be thier wives. Thank you Jesus. I take little credit for any of that, but I struggled with the same issues. Food, although important, will not be among the many sweet memories that your child will take away from home! My boys never ate particularly well when they lived at my house, but once on their own, with godly wives who are concerned about good nutrition, they are eating healthy food and lots of varieties of veggies. Who knew? So don’t stress. Teach your kiddo to love Jesus like you do. That is what really matters at the end of the day. Blessings. jean stockdale

  72. I see that there are 63 (or maybe more by now) comments already but when I saw your call for help I just had to share this recipe! ( : I have gotten so many mixed reactions when I have shared it – one friend actually said “oh that sounds disgusting!” but everyone that has actually tried it has raved about it! And kids love, love it! So here you go:

    Fried Ramen Noodles

    1 pkg. Ramen Noodles (any flavor)
    3 beaten eggs
    1-2 cups chopped and/or grated veggies (whatever you have works)

    Cook noodles in boiling water for 1 minute and drain. Mix together with eggs, veggies and seasoning packet from ramen noodles. Fry mixture in individual patties until golden on both sides.

    Voila! You have Top Ramen “Egg Foo Young” style!

    Enjoy,
    Mandi

  73. girl…

    4 boneless pork chops (i like the thicker kind)
    1 can golden mushroom soup (campbells-hard to see but it’s there–oddly, if you don’t like mushrooms this recipe still works–it doesn’t have that mushroom-y taste–i’ve got no explanation for that.
    1/2 red onion
    garlic salt, pepper, salt

    put the pork chops in a 9×13
    sprinkle garlic salt, salt, pepper (whatever) on both sides
    pour soup over all chops
    cut onion in rings and place on top of chops
    cover!! and bake at 325 for 3 hrs (might be done sooner but they’ll be more tender
    you can’t go wrong!

  74. Easiest chicken ever – we call it Pink Chicken, which should be a bad thing, but it’s not. And my oh so picky eater absolutely loves this.

    Put several frozen chicken breasts in a skillet (or crockpot – we use the breasts from Walmart’s bag’o’chicken). Cover with Raspberry Walnut Vinegrette dressing, a couple of splashes of worchestershire sauce and a sprinkle of lemon pepper. Oh , and a clove or two of diced garlic. Cover, simmer on low for about 15-20 minutes, turning occasionally. When the chicken starts to get tender and has absorbed most of the dressing, take a spatula and break into smaller pieces, and let it cook long enough to brown a little. Serve with rice and a can o veggies – voila! The dressing has a sweet tang to it that is different than you usually have with chicken, and it normally takes 30-35 minutes from freezer to table.

  75. One of our favorite easy easy dinners is Brown Sugar Pork Chops:

    4 thin cut pork chops
    garlic salt
    pepper
    brown sugar
    1 onion

    Sprinkle the pork chops with garlic salt and pepper. Place in greased glass 9 x 13 pan. Sprinkle brown sugar on top. (We like lots!) Cut onion into rings and place on top. Cover with foil and bake at 350 degrees for 1 hour. (I usually use more pork chops and adjust the rest of the ingredients.)

    Another favorite is Chicken Pie. The topping is fabulous!

    1 cooked chicken (deboned and cut into pieces)
    1 3/4 c. broth
    1 can cream of chicken soup
    salt and pepper to taste
    1 large Veg-All (drained)
    1 1/2 c. self-rising flour
    1 stick to 3/4 c. melted butter
    1 c. milk

    Mix soup, chicken, broth, salt, and Veg-All. Pour into baking dish. (Or do what I do and just mix in the dish!) Mix flour, butter, and milk in a separate bowl. Pour on top of chicken mix. Bake at 400 degrees until golden brown (20-30 minutes.)

    *I use 4-5 boneless skinless chicken breasts instead of the whole chicken and I season the water. My sister substitutes canned chicken. I also use individual cans of green beans, potatoes, and carrots (all drained) instead of Veg-All. (Because not only do I not like peas, I’m also allergic to them.)

  76. http://allrecipes.com/Recipe/Barbecued-Beef/Detail.aspx

    Go there for a great crockpot barbecued beef recipe. I’m from TX, I know BBQ, and this is good stuff. It ends up like shredded beef, excellent for sandwiches. I have made it for my family and others and always get a good response. And, of course, you can tinker with the sauce recipe to suit your taste. I make mine a little spicier than the original recipe.
    Good luck!

  77. My toddler LOVES tater tot casserole, but we don’t use the green beans or french fried onions. Instead I brown one chopped onion with the ground beef, and then add either frozen corn or peas for the veggie. It’s kinda like a kid-friendly, easy version of Shepherd’s Pie.

  78. A crock pot beef stew. Brown a pound of ground beef and mix up a packet of mushroom gravy according to directions on the packet. Throw those two into the crock pot with a package of frozen stew vegetables, a 15-ounce can of diced tomatoes with the juice and a teaspoon or so of dried basil. Add a little water and/or V8 juice (if you have it) if you like more broth. Cook on low 6 to 8 hours and sprinkly some all purpose seasoning in there before you serve.

  79. One of my favorite crockpot recipes:

    4-5 chicken breasts
    1 package dry ranch dressing
    3/4 C of water (or chicken stock)
    Salt and Pepper

    Place chicken in crockpot and sprinkle with salt and pepper. Mix water and ranch packet and pour over chicken. Cook on low about 4 hours. I usually make instant rice to go with it and use the broth in the pot on top of the rice. The chicken is tender and juicy. It’s YUMMY and SUPER EASY!

  80. Check out a blog from my friends and I, http://kitchenk.blogspot.com/

    I personally think that the MEXICAN STEAK AND BEANS is the best crock recipe ever!

    1 1/2 lbs. beef flank steak
    2 tbs. worcestershire sauce
    1 10 oz. can chopped tomatoes with green chilie peppers (Rotel)
    1 medium onion, chopped
    2 cloves garlic, minced
    1 tbs. snipped fresh oregano or 1 tsp. dried oregano
    1 tsp. cumin
    1 tsp. chili powder
    1/4 tsp. salt
    1/4 tsp. black pepper
    2 small green, red, and/or yellow sweet peppers, cut into strips
    1 15 oz. can pinto beans, rinsed and drained
    3 cups hot cooked rice
    crumbled queso fresco (optional)

    Trim fat from meat. Place meat in a slow cooker. In a bowl, stir together undrained tomatoes, onion, garlic, dried oregano(crush it in your hand first, not only does it have a stronger flavor, but you smell good all day), chili powder, cumin, salt and pepper. Pour over meat.
    Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 2-4 hours.
    If using low-heat setting, turn to high-heat setting. Remove meat to cutting board. Add sweet pepper strips and pinto beans to crock pot. Cover and cook for 30 minutes more. Shred or thinly slice meat across the grain.
    To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture over meat.

    I like to put crumbled queso blanco and avacado slices on top of mine, but the sky’s the limit on this one. My hubby puts tortilla chips and cheddar on his. My dad likes his with salsa and cheddar. Go crazy!

  81. Now that grilling season is here, this one of my favorites to make:

    1/4 c. pineapple juice (apple or orange works too)
    1/2 c. soy sauce
    1/3 c. vegetable oil
    1/4 c. minced onion
    1 clove garlic, mashed
    1 T. brown sugar

    6 (1 inch) pork chops

    Combine first 5 ingredients. Place chops in shallow dish and pour marinade over chops. Cover and marinate at least 2 hours. Grill chops, basting with marinade.

    I serve it with rice and the following salad:

    1 head romaine lettuce, chopped
    1 small can mandarin oranges, drained
    1/2 cup slivered almonds

    Toast almonds in small amount of butter. Add 2 – 3 T. sugar. Toss to coat almonds.

    Dressing:
    ½ c. vegetable oil
    ¼ c. red wine vinegar
    2 T. sugar
    several dashes Tabasco sauce

    Whisk dressing ingredients together. Pour over lettuce and oranges. Add almonds and toss.

  82. This may or may not be something you already cook, and it probably isn’t in the line of health foods. But last night I fixed fried potatoes with polska kielbasa. Of course you have to put in some diced onions, then add potatoes. Then I add the kielbasa (or polish sausage).

    One of my family’ favorites is chicken breasts cooked in the bag. I put a couple of cans of asparagus and some seasoning and bake.

    Looking forward to your new cooking blog!!!

  83. Call three or four of your good friends nearby and have a crock swap. Each of you make a meal in your crock pots then swap them.

    Too much fun! It will lift your spirits too! Sheer joy!

  84. Sorry, babe–I’m in the same funk. Maybe I’ll look to your comments for ideas. :) I get by with a little help from your friends. :)

  85. Here’s a fiesta in 8 Steps or Less:

    Step 1. Realize you have nothin’ brewing for dinner
    Step 2. Realize it is, in fact, the dinner hour
    Step 3. Thaw out some chicken breasts in the microwave
    Step 4. Poke them all over with a fork. Put them in a ziplock with equal amounts of olive oil and margarita mix (the non alcoholic kind) (it should be really juicy and completley cover the chicken)
    Step 5. Keep the margarita mix out and make margaritas
    Step 6. Hand your husband a margarita and tell him he’s grilling tonight
    Step 7. Drink margarita while husband grills and plays with fire
    (or bake in a 350 degree oven with a little bit of the marinade until done) drink husband’s margarita also because of all the hard work you’re doing since he’s not grilling
    Step 8. Mmm…eat. My favorite way is sliced thin, and rolled in tortillas with sour cream, guacamole, lots of fresh salsa, and some Spanish Rice on the side.

    So to recap: thaw, pour, mix, grill.

    Barefoot Contessa actually makes tequila chicken (all the alcohol disippates while cooking) and if you wanted to do that you could add maybe 1/3 cup of tequila to the marinade. With kids in the house I just skip that (even though it’s just the flavor they’d be eating, not the alcohol) and save the tequila for margaritas.

  86. Here’s a yummy recipe from my Mema (which probably mean it came out of the newspaper)…
    Soup-er Burgers

    Brown 1lb of hamburger meat (or ground turkey) and drain. Add 1 can of Alphabet Vegetable soup and about half a can of water to the meat. Squirt in ketchup and mustard to taste. Bring to boil and then let simmer until it thickens a little.
    Put on toasted hamburger buns (sloppy joe-style) and enjoy!

    Trust me. They are tons better than they sound!

  87. I am so glad you posted this! I am desperate to get some good recipes. I hate cooking, but now that I have a family, I have to start. It’s the lot of the mother, right? Thanks!

  88. I believe I got this recipe from http://www.menus4moms.com :

    Crockpot Lasagna

    1 28-oz. jar of spaghetti sauce
    1 package frozen cheese ravioli (about 24-oz.)
    2 cups shredded mozzarella cheese

    Spray crockpot w/ cooking spray. Spread 1 cup sauce on bottom and layer w/ half the ravioli. Sprinkle w/ half of the cheese and another cup of sauce. Layer the remaining ravioli and top w/ the rest of the sauce. Sprinkle remaining cheese on top. Bake on low for 3-5 hrs.

    I served this with Italian green beans, a salad and some fresh peaches.

  89. 2 ingredient crock pot barbecue pork supper:

    1 bottle your favorite barbecue sauce
    1 lg boneless pork loin roast

    salt n pepper-then place roast in crock-pot. Pour half of bbq sauce over the roast, cook on low- 8-10 hours.

    Serve up with the rest of the bbq served over the top. (I like to serve it with all the traditional pic-nic sides, cole slaw- potatoe salad, etc. I just pick those up at the grocery -already made and eaasy and tasty night;)

    Next day- use the leftovers for pulled pork sandwiches. Reheat in the microwave- pull apart with a fork- sevre on a roll with more bbq sauce and coleslaw. yum.

  90. Take 1 rump roast.

    Place in Crock Pot.

    Pour 1 can Coke over roast.

    Cook overnight, or for 8 hours, on low.

    Remove roast; drain Crock Pot.

    Shred meat with two forks; put BACK in Crock Pot.

    Pour favorite BBQ sauce over shredded meat.

    Cook 1-2 more hours on low.

    Serve over favorite sandwich rolls or baked potatoes with stuff….

  91. Easy Breakfast Casserole Recipe with Sausage and Potatoes
    You can refrigerate this casserole overnight, but take it out of the refrigerator about 15 minutes before baking.

    INGREDIENTS:
    1/2 pound spicy or mild pork sausage
    1 medium onion, chopped
    4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
    1 1/2 cups shredded Monterey Jack or Cheddar cheese
    3 eggs, beaten
    1 cup milk
    1/4 teaspoon pepper
    mild salsa, optional

    PREPARATION:
    In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
    In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
    In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.

    Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.

    Cut into squares. Serve with salsa, if desired.
    Serves 6.

  92. Such a coincidence because Bossy is holding a Cook The Entire Contents Of Your Cabinets challenge!

    Come to her blog to check out the many delightful treats made from fried capers and capers!

    http://iambossy.typepad.com/i_am_bossy/2007/05/because_its_bee.html

  93. For the first time ever, I’m gonna have to print the comments section of a blog. I haven’t read them all, so I hope this isn’t a repeat.

    Salsa Ckn:
    Put desired # of frozen chkn breats in crockpot.

    Salt and pepper as desired.

    Pour one small jar of salsa per 2-3 ckn breasts (depending on size) over the frozen meat.

    Let cook all stinkin’ day.

    Top with shredded cheese of your choice about 30 min before serving and allow to melt in the crockpot.

    Serve with rice or chips, whatever is handy and some colorful veggie.
    Enjoy!

  94. Crock Pot Beef Tips

    I do this lots on Sundays. Easy and I put them on Saturday night on low or Sunday morning on high.

    1 pkg. sirloin beef tips. (just get whatever size you think y’all will need)
    1/2 pkg. Lipton onion soup mix
    1 can cream of mushroom soup
    1/2 c. water (I use 1/2 soup can)
    1/4 c. cooking sherry
    Mix together and cook several hours
    Serve over rice or egg noodles

    Throw together a salad in a bag and bake some rolls and you have a meal your family will love.

  95. I am definitely no gourmet chef– But here are my two favorite recipes of the week.

    Spicy Pot Roast
    Take a pot roast, stab it with a knife. Put garlic slivers in the stab wounds. Rub with ground black pepper. Put in crock pot– top with 1/3 cup each: soy sauce, balsamic vinegar, worchestershire sauce. Cook for 6-8 hours on low or 3-4 on high. Makes a great gravy for mashed potatoes.

    Last night’s Dinner
    Fresh salmon, topped with Honey Soy sauce– Bake for 10 mins or until flaky.
    Chop broccoli, zucchini, garlic, onions, and carrots– stir fry for approx 10 mins or until “al dente”
    Serve. Delicious.

  96. This is so good! And takes just a few minutes to put together. It’s oh-so-good! I usually get some cheese breadsticks from Pizza Hut & it a meal!

    Quick Chicken Chili

    3 skinless, boneless chicken breast halves, diced

    1 can (14 ½ oz.) Del Monte freshcut Diced tomatoes with Garlic & Onion

    1 Tbsp. Chili powder

    1 can (16 oz.) kidney beans, drained

    1 can (15 ¼ oz.) Del Monte fresh cut Golden Sweet Whole Kernel Corn, drained.

    Brown chicken in 1 tbsp. oil in medium saucepan.

    Add tomatoes and chili powder; cook over medium heat until chicken is done, about 5 minutes.

    Add remaining ingredients and simmer 5 minutes.

    Prep and cook time: 16 minutes

    4 Servings

  97. Here are some of my favorites. I find when I’m in a slump we eat a lot of fish. Particularly salmon and catfish. I think it’s because they are quick to make, yet very flavorful. Hope you like:

    Catfish au Lait
    Recipe courtesy Alton Brown

    1 (12-ounce can) evaporated milk
    1 teaspoon Old Bay or other “Crab Boil” seasoning
    1/2 teaspoon freshly ground black pepper
    1 1/2 teaspoon kosher salt
    1/2 onion, thinly sliced
    3 to 4 catfish fillets
    Combine the milk, Old Bay, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
    Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.
    I serve this with pasta, with a twist. I boil the pasta until BEFORE al dente. Drain and then put into the “au lait” to finish cooking. That way you don’t waste the yummy goodness that is the sauce. Or, you could serve the catfish with hunks of good bread and just dip the bread in the sauce and forgo everything else on your plate. I personally would NEVER do that. But you might want to :)

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Kim’s Awesome Salmon

    4 fresh salmon steaks
    4 Tbs. butter, divided into 4 “pats”
    4 slices of sweet, red onion (If Walla-Walla’s are in season, use them)
    4 slices fresh lemon
    1 packet – dry Alfredo Sauce Mix
    1/2 tsp Lemon Pepper

    Tear off 4 strips of heavy duty aluminum foil – each large enough to accommodate salmon steaks and toppings. Place one salmon steak in center of aluminum foil. Place one slice of onion, one slice of lemon and 1 “pat” of butter on top of steak. Sprinkle 1/8 tsp of lemon pepper on top and finish by sprinkling 1/4 of the packet of dry Alfredo Sauce Mix. Roll aluminum foil and seal edges securely, piercing top of foil 2-3 times with a fork to allow steam to escape. Repeat with remaining salmon steaks and ingredients. Place over hot, grilling coals and cook until salmon is flaky and cooked throughout – 20 to 25 minutes, depending on distance above hot coals.
    Carefully open foil pouches and serve – the flavor is simply delightful! Serves 4 from THE CHEF
    Yummy with just about any starch/carb. But I like this with cous cous.

    Here are two terrific salads we love:

    Gayla’s French Salad
    Gayla Stone – Everyday Gourmet Jackson, MS

    ~I took a class at the Everyday Gourmet when I was engaged. It was a lot of fun and well worth the tuition just for this delicious salad.

    1 head butter lettuce, cut into bite sized pieces
    1 head green leaf lettuce, cut into bite sized pieces
    1 can artichokes, un-marinated, drained and chopped
    1 chopped tomato
    ¼ cup sunflower seeds, or more if desired
    Mushrooms, sliced however many you desire
    1 avocado chopped
    Lots of (fresh) parmesan cheese

    Dressing:
    ½ cup wine vinegar
    1 cup olive oil
    1 teaspoon salt
    ½ teaspoon dry mustard
    ¼ teaspoon dried basil
    ¼ teaspoon tarragon
    1-2 dashes pepper or 2 twists pepper mill
    ½ teaspoon Worcester sauce
    Mix all together well.

    Unfortunately, you can’t make this salad too much ahead of time as the lettuce wilts like crazy. But you can prepare all the ingredients and toss together right before serving.
    This salad is also good as a main dish with grilled chicken tossed in.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Sushi Salad
    Prepare in this order only:

    1½ C short grain (pearl) rice or sushi rice. Rinse until water is clear
    1¾ C water – combine with rice, bring to a boil and simmer 15 minutes until water is absorbed.
    ¼ C seasoned rice vinegar – mix w/rice and cool – can be made ahead of time & kept at room temp
    1/3 C Seasoned Rice Vinegar – Bring to a boil
    1 large carrot – cut into 3 inch matchstick pieces – add to vinegar. Cook just until tender/crisp (about 30 seconds). Drain, reserve and refrigerate vinegar
    ¼ t Chili oil – stir into carrots and set aside
    2 t Sesame Oil
    2/3 C Cucumber, sliced – Mix with Sesame Oil and set aside
    1 pound medium shrimp, cooked – mix with refrigerated vinegar from carrots and let stand 10 minutes. Drain and discard liquid
    1 Avocado, sliced – add just before serving salad
    At this point, you may cover and refrigerate carrots, cucumber and shrimp SEPARATELY until the next day.
    Mix everything together minutes before serving and serve with Soy Sauce and Wassabi for dressing.

    This is a strange recipe, but the outcome is oh, so yummy. We almost always have this when we eat dinner out on the patio.

  98. Let’s try this again. My previous comment wouldn’t post. If it does, please forgive the duplication. These are standbys at my house. Enjoy!

    Kim’s Awesome Salmon

    4 fresh salmon steaks
    4 Tbs. butter, divided into 4 “pats”
    4 slices of sweet, red onion (If Vidalla’s or Walla Wallas are in season, use them)
    4 slices fresh lemon
    1 packet – dry Alfredo Sauce Mix
    1/2 tsp Lemon Pepper

    Tear off 4 strips of heavy duty aluminum foil – each large enough to accommodate salmon steaks and toppings. Place one salmon steak in center of aluminum foil. Place one slice of onion, one slice of lemon and 1 “pat” of butter on top of steak. Sprinkle 1/8 tsp of lemon pepper on top and finish by sprinkling 1/4 of the packet of dry Alfredo Sauce Mix. Roll aluminum foil and seal edges securely, piercing top of foil 2-3 times with a fork to allow steam to escape. Repeat with remaining salmon steaks and ingredients. Place over hot, grilling coals and cook until salmon is flaky and cooked throughout – 20 to 25 minutes, depending on distance above hot coals.
    Carefully open foil pouches and serve – the flavor is simply delightful! Serves 4 from THE CHEF
    We like this with cous cous
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Catfish au Lait
    Recipe courtesy Alton Brown

    1 (12-ounce can) evaporated milk
    1 teaspoon Old Bay or other “Crab Boil” seasoning
    1/2 teaspoon freshly ground black pepper
    1 1/2 teaspoon kosher salt
    1/2 onion, thinly sliced
    3 to 4 catfish fillets

    Combine the milk, Old Bay, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets.
    Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.
    We like this with pasta.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sushi Salad

    Prepare in this order:

    1½ C short grain (pearl) rice or sushi rice. Rinse until water is clear
    1¾ C water – combine with rice, bring to a boil and simmer 15 minutes until water is absorbed.
    ¼ C seasoned rice vinegar – mix w/rice and cool – can be made ahead of time & kept at room temp

    1/3 C Seasoned Rice Vinegar – Bring to a boil
    1 large carrot – cut into 3 inch matchstick pieces – add to vinegar. Cook just until tender/crisp (about 30 seconds). Drain, reserve and refrigerate vinegar
    ¼ t Chili oil – stir into carrots and set aside
    2 t Sesame Oil
    2/3 C Cucumber, sliced – Mix with Sesame Oil and set aside
    1 pound medium shrimp, cooked – mix with refrigerated vinegar from carrots and let stand 10 minutes. Drain and discard liquid
    1 Avocado, sliced – add just before serving salad

    At this point, you may cover and refrigerate carrots, cucumber and shrimp SEPARATELY until the next day.

    Mix everything together minutes before serving and serve with Soy Sauce and Wassabi for dressing.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Gayla’s French Salad
    Gayla Stone – Everyday Gourmet Jackson, MS

    ~I took a class at the Everyday Gourmet when I was first engaged. It was a lot of fun and well worth attending just for this delicious salad.

    Salad:
    1 head butter lettuce, cut into bite sized pieces
    1 head green leaf lettuce, cut into bite sized pieces
    1 can artichokes, un-marinated, drained and chopped
    1 chopped tomato
    ¼ cup sunflower seeds, or more if desired
    Mushrooms, sliced however many you desire
    1 avocado chopped
    Lots of (fresh) parmesan cheese

    Dressing:
    ½ cup wine vinegar
    1 cup olive oil
    1 teaspoon salt
    ½ teaspoon dry mustard
    ¼ teaspoon dried basil
    ¼ teaspoon tarragon
    1-2 dashes pepper or 2 twists pepper mill
    ½ teaspoon Worcester sauce
    Mix all together well. I use a jar with a lid and shake.

    Unfortunately, you can’t make this salad too much ahead of time as the lettuce wilts like crazy. But you can prepare all the ingredients and toss together right before serving.

  99. This is my absolute new favorite meal.

  100. Oh wow. The hyper link didn’t work.

    So, try this:
    http://soitbegins.wordpress.com/2007/04/30/my-new-favorite-meal/